Shark's fin 200g

Two eggs

Two handfuls of medlar

Dangshen 20g

Oats100g

Xiaomi right amount

Chicken soup 500 ml

-Steps-

1. Soak shark fin in boiling water for 2 hours (heat it with low fire), then scrape off the sediment on the surface with a knife, soak it in cold water for more than 12 hours until it becomes soft, and then shred it (as shown in the figure).

2. Wash oats and soak for 30 minutes.

3. Put shark's fin, Lycium barbarum and Codonopsis pilosula into a casserole, add water and boil until the shark's fin becomes soft and the water is almost dry. Add 300ml chicken soup and cook again until the water is half.

4. Add the remaining 200ml of chicken soup and oats. Boil until the water boils, pour into the purple rice cooker, and then add the millet. Because I usually cook at night, just add more water to the rice cooker instead of watching the fire. )

5. The oats melt and disappear, the millet is boiled, the eggs are beaten into the bowl and scattered, the purple sand liner is put on the fire to boil, the egg liquid is poured, washed into egg flowers, and salt is added to the pot.